Total Time
Prep 15 mins
Cook 10 mins

This is a great veggie version of the standard quesadillas.

Ingredients Nutrition


  1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
  2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
  3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425°FF oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.


Most Helpful

Yummy! Really nice dish. I will make these again. I subbed cajun seasoning as that was what was on hand. I also added chopped tomato. Thanks for posting!

Amanda Beth May 02, 2010

These were pretty good. I used the cilantro and the cream cheese was a nice change from the cheddar or monterey jack I usually use in quesadillas. We couldn't taste the spices quite as much as I expected, but we really enjoyed them. Thanks for posting! *Made for PAC Spring 2010*

Soup Lady April 06, 2010

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